Potato and Leek Soup

In the CrockpotIn the Crockpot

  • 1 1/2 pounds chicken (chopped or diced, cooked and drained)
  • 6 C chicken broth
  • 5 potatoes, diced
  • 2 1/4 C chopped cabbage
  • 2 leeks, diced
  • 1 sweet onion, chopped
  • 3 carrots, diced
  • 1/4 C chopped fresh parsley
  • 1 T salt
  • 2 t paprika
  • 2 small bay leaves
  • 3/4 C sour cream

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

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Vinaigrette

  • 1/3 C olive oil
  • 1/3 C balsamic vinegar
  • 1 heaping t sugar (or honey sucanat)
  • 1 T fresh basil, oregano, or thyme
  • 1 t Dijon mustard (or 1/4 t dry)
  • 1/8 t paprika
  • 1 clove garlic, minced

Combine in blender and serve with pasta salad (also on this site).

(recipe from my sister-in-law Karen)

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Pasta Salad

  • 3 C dry pasta (8 oz.), your choice
  • 1 medium zucchini, diced
  • 1 C frozen peas
  • 1/2 C red sweet pepper, diced
  • 8 oz. cheddar cheese, cubed
  • 1 C cherry tomatoes, halved
  • 2 T fresh basil, chopped (or 2 t dry) (may substitute oregano)
  • 1/2 C vinaigrette (also on this site)

Cook pasta and rinse with cold water; drain.  Combine pasta with other ingredients and chill.

(Auntie Karen served this to us in Ohio.  It’s a big hit!)

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Awesome Carrot Muffins

  • 1 C raisins
  • 2 C warm water
  • 2 C flour
  • 1 T baking powder
  • 2 t baking soda
  • 1/2 t salt
  • 1 t ground cinnamon
  • 4 eggs
  • 1/2 cup buttermilk
  • 1/2 cup olive oil
  • 1/2 C brown sugar/sucanat
  • 3 C shredded carrots or carrot pulp

Combine raisins and water in small bowl.  Let soak for 15 minutes.  Drain raisins, discard water, and set raisins aside.  In a small bowl, mix together flour, baking powder, soda, salt, and cinnamon.  In a large mixing bowl, combine eggs, oil, and brown sugar; beat well.  Mix in flour mixture just until moistened.  Fold in carrots and drained raisins.  Spoon into 18 muffin cups.  Bake at 350 degrees for 25 minutes and serve warm.

Admittedly, I wouldn’t call them “awesome,” but they are good!  I found this recipe at allrecipes.com

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Cowboy Stew

  • 3-4 lbs. beef stew meat
  • large sweet onion, chopped
  • green pepper, diced
  • 5 t ground cumin
  • 1/4 C flour
  • 6 cans pinto beans, drained and rinsed
  • 1 1/2 C salsa
  • 16 oz. beef broth

Place all ingredients in slow cooker on low all day.  Serve with tortilla chips or corn bread.

( adapted from www.pacefoods.com)

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Nettie’s Salsa

  • 12 ripe tomatoes, peeled and diced
  • 2 large onions, diced
  • 2 large green peppers, diced
  • 2 T salt
  • 2/3 C sugar (or honey granules)
  • 1 hot pepper, diced fine
  • 2 C white vinegar

Put everything in a pot and bring to a boil slowly.  Keep at a slow simmer for 2 hours.

(Thanks Nettie, this was a big hit!)

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Tortellini Caesar Salad

  • 24 oz. cheese and garlic tortellini, uncooked
  • 20 oz. salad greens
  • 1 1/2 C grape tomatoes, cut in half
  • 1 1/4 C croutons (see Creamy Caesar Salad recipe on this site)
  • 1 C Caesar salad dressing, divided (see Creamy Caesar Salad recipe on this site)

Cook pasta according to package directions.  In bowl, toss salad greens with tomatoes, croutons, and half of the dressing.  In another bowl, toss cooked pasta with the remaining dressing.  Serve pasta mixture over salad greens.

(recipe from Ronzoni tortellini package)

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Nutty Oatmeal Chews

  • 2 C oats
  • 1 C brown sugar or sucanat
  • 1/2 C olive oil
  • 1/2 C flour
  • 1 t vanilla
  • 1/2 t salt
  • 2 eggs, slightly beaten
  • 3/4 C chopped walnuts
  • 1 C shredded or flaked coconut

Mix oats, sugar, and oil in large bowl; let stand in refrigerator.  Add remaining ingredients; mix well.  Bake at 350 degrees in a greased 13×9″ baking pan for 15-20 minutes.

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Granola Bars

  • 3 1/2 C quick cooking rolled oats
  • 1/2 C flaked or shredded coconut
  • 2/3 C butter, melted
  • 1/3 C honey
  • 3 eggs
  • 6 oz semisweet chocolate pieces
  • 1 C chopped walnuts
  • 1/3 C brown sugar or sucanat
  • 1/2 t vanilla
  • 1/2 t salt

Combine all the ingredients and mix well.  Press firmly on the same jelly roll pan and bake for 20 minutes at 350 degrees.  Cool and cut into bars.  Store in tightly covered container.

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Apple Puffed Pancake

  • 2 C milk
  • 8 large eggs
  • 1/4 C honey
  • 2 t vanilla
  • 1 t salt
  • 1/2 t cinnamon
  • 1 1/3 C flour
  • 1/2 C butter, melted
  • 4 apples, peeled and thinly sliced
  • 1/4 C brown sugar or sucanat

Place butter in the bottom of two 9×13″ baking dishes, with apple slices on top.  Bake at 425 degrees until apples and butter are bubbling (about 10 minutes).  Meanwhile, whirl all remaining ingredients in the blender, except the brown sugar.  Pour liquid over bubbly apples in dish.  Sprinkle with brown sugar.  Bake for 20 minutes, allowing the “pancake” to puff up.  Serve with syrup (or fruit jams), and fresh bread or toast.

from www.urbanhomemaker.com

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